[tweetmeme source=”PIWC2” only_single=false]Pinot Noir is of those seductive grapes. The bouquet can entice you and leave you wanting more.
It’s fickle like a woman, needing some tender loving care at times, yet when done well can produce some of the most gorgeous wines.

Pinot Noir tends to be very food friendly, complimenting in its style, not over powering. It even goes well with the simplest of food preparations and barbecue. And if you want a red wine in the summer heat, Pinot Noir is sure to please.

All said Pinot Noir has many characteristics I admire in people; seductive, friendly and not over powering.

So as the heat continues, invite some of your favorite friends to be seduced by some great Pinot Noir.
Below is a just a sampling of some great American Pinot Noirs worth sipping.
Some of these wines may be hard to find, but worth buying if found. Enjoy!

Like this:

Do not always reach for the ‘Dessert’ Wine when you are paring wine with a full course, or even just a light snack to guests that include sweets; it will overwhelm the end, and might ruin the party’s great momentum. Desserts and Dessert wines can leave a bad taste in your mouth, so try a dry or different pairing!

Iron Cup Cake Challenge, South Jersey

What more could you ask for having a cup cake contest in one of the most colorful eateries in Collingswood, New Jersey? Set after a 1950’s diner- serving up the usual burgers, fries, onion rings, malts, grilled cheese and more; it was a perfect setting for one of the hottest buzzes in the blogging community, or actually the world has gone cup cake crazy! Hosted by Katies Kupcakes of Moorestown, New Jersey- she had a vision to turn this popular food into a charity event.

The newest recipient of the challenge was the Juvenile Rheumatoid Arthritis Foundation. In fact, there was a special judge, Miss Kelly Rouba who is a JRA spokesperson/advocate, a journalist, public speaker and young woman with a strong passion to help others who, like herself, have lived with the disease. They raised one thousand dollars on July 7th, 2010 at the Pop Shop.

Unanimously four judges picked the winners and announced to them to the crowd. Cheers rang out for each person as they came to the front to claim their prizes. What a great group of bakers and attendees, I was proud to help be a part of this event as a judge. In all honesty and in the name of fun- there were no losers that night. Each person that took their time to creatively, lovingly bake and decorate each small cake, packed them up, and haul them down to the Pop Shop for charity- screams first place winner!

The only thing missing- WINE! I took a few home and enjoyed a glass…of course I did!

Wine & Cup Cake Winner Pairings

Adult Division:

1st Place-Deanna Gordon (Campfire Pb Smores)

Graham Cracker, Cinnamon and creamy Marshmallow- Sparkling White, Beaujolais, or even a Pinot Noir2nd Place-Molly Rowland (Molly’s Monsters- was my first pick)
Vanilla, Sweet and Sour candy- Sauternes with the sour, and of course a slightly oaked Chardonnay for the vanilla!3rd Place-Rich Potosky (Reese’s Cupcakes- the young man who created them explained their size)
Chocolate and Peanut Butter- A big Cabernet would offset the overly sweet, but chocolate flavors, and Bava “Libera” Barbera d’Asti, Piedmont Italy- a Pinot Noir could work, but I would have to say Old World, the new world Barn Yard’iness might not work so well with the peanut butter!

Junior Division:

1st Place-Annabelle Jiaconetti (Mini Me Mint Cupcakes)
Peppermint- Not so sure about this, I would have to say a sweet wine like a Muscato, or a light table white, like Elara from Amalthea Cellars in New Jersey!2nd Place -Gwen Godisil (Gummi Worm Cupcakes)
Fruity- New World Pinot Noir, like one from Oregon or Russian River Valley region of California!3rd Place-Kayla West (Cotton Candy Cupcakes)
Now there is a new one, Cotton Candy, just plain sugar- well I would say the Asti from Peidmont, Italy again, or even just a dry wine like a Shiraz/Syrah!

Pairing wine with desserts can be daunting, a sure challenge, but if you find the main component of the flavor profile, then it should make it easier. Dry wines are almost a sure bet with pure sugar, but you will never know until you give it a try!

Like this:

Going with the flow of Pinot Noir, let me spotlight a couple of Oregon Pinot Noir wineries. There’s so many wonderful ones, but if I don’t mention yours, don’t be upset. Too many wines and too little time to visit them all.
I love Pinot Noir and love to experiment with different Pinots from different regions. In my tasting travels I have sipped some of the best Pinot Noir from Oregon as well as California. Do I have a preference for New World Pinot Noir? Some would say yes! I just happen to like the “in your face”, fruit forward taste of some Californian and Oregon Pinot Noir. I’m especially fond of the California 2007 vintage of Pinot Noir as well as Oregon Pinot Noir. New Zealand even makes some good Pinot Noir, but hasn’t found its place yet. Give it some time, though and it’ll get there. New Zealand Pinot Noir can now even be found on wine menus in New Jersey. Give them a try.

Oregon Pinot Noir: Nestled in the Pacific Northwest, the Willamette Valley wineries of Oregon are known for producing great Pinot Noir as well as Pinot Gris (also known as Pinot Grigio). The cool microclimates of the Pacific Northwest are conducive to producing great wines where fickle grapes such as Pinot Noir and Pinot Gris are tough to grow. The Willamette Valley of Oregon is the largest of Oregon’s wine producing areas, stretching from Portland to Eugene. The combination of cool marine breezes and great soil encourages complex-ripe fruit flavors that allow Oregon to compete with world renowned regions. The valley is made up 6 sub-regions to better describe the individual microclimates.

Willamette Valley wineries are small and usually family owned. Many have tasting rooms and charge a small fee for sampling (as compared to Napa wineries). Additionally, many of the wineries produce “green wines” using beneficial insects and predators to control harmful pests instead of harmful pesticides.

Some great Oregon Pinot to get your hands on: Van Duzer Vineyards , family owned, produces Pinot Noir and Pinot Gris with sustainable farming practices. Their wines are hard to find in New Jersey, so if you come across a bottle, pick one up and give it a whirl.

Cherry Hill Winery nestled in the Eola Hills region of the Willamette Valley produces hand crafted Pinot Noir, Pinot Noir Rose and Pinot Gris. The Papillion Estate Pinot Noir is a delicious blend of Dijon clones producing a big, bold Pinot Noir. Again, the wines may be difficult to find in a local wine shop but are worth sampling if you visit Oregon’s Willamette Valley.

Cubanismo Vineyards is a winery rooted in Cuban heritage also nestled in the Eola Hills area. The winery was launched in 2003 by neurosurgeon Dr. Mauricio Collada Jr. Their wines typify the terrior of the land, producing wines of elegance with bouquets of blackberry, cranberry and spice.

Argyle Winery, found in the Dundee Hills area, produces highly rated wines. Most notable is their Nuthouse Pinot Noir which Wine Spectator rated a 93. Argyle Winery also produces two Chardonnays and a sparkling wine as well. Their wines can be found in New Jersey wine shops, but if you travel to Oregon it’s worth going to their tasting room.

Archery Summit Vineyards, deep in the Dundee Hills area produces Pinot Noirs of complexity and aroma, making old world style wines. Their wines are aged in French oak barrels and in addition use natural pest control in the vineyard.

Oh, there’s so many more great Oregon wineries to list. The list could go on and on!

One of my favorite places to go when I get a chance around my birthday, not this year though, is The Monte Carlo in Las Vegas. You stay up till 1 or 2 Am, and then hit the Lazy River right in their back yard after a light breakfast, and maybe order up a nice glass of Pinot Noir as you relax in the sun- with sunblock of course! However I do not remember them having Oregon Pinot’s, one of my favorites as my palate has matured into the barnyard senses. I know animals and rivers just go together!

Three years ago while visiting Oregon and Washington State I had the chance to hit as many wineries along the trail as I could. Then we happened upon a collaboration of small vineyards. A tasting room full of possibilities. Hearing from some other serious vinophiles this area was a waste of time, my taste buds drifted off to other Pinot Noirs over the past few years.

Lazy River sat in the cellar forgotten- until my birthday this week! Cork popped, and out spilled the most beautiful colors of cherry, plum, and raspberries…rushing visions of wild mushrooms, cheesy sauced pastas, smoked meats, and hints of an earthiness- reminding me why I had to bring this bottle back home to New Jersey.

Ahhh, but why was I really in love with this wine so much I would and spent a meager $33 a bottle? Well it was the subtle tones of chocolate on the finish made it the right choice to pair with my flourless chocolate birthday cake…

What a great way to show off your wine and food pairing skills by having a wine or supper club over to the house. If you do not want to worry about space for sixteen or less, then host one on the patio or deck. Turn up the heat with the barbecue and serve some good chilled wines, but do not let the opportunity of learning about new wines and trying you hand at global recipes slip away with summer. If there is not one in your area, then start your own with a few friends, and then watch; it will take off like wildflowers.

“When it comes to American Sauvignon Blanc, wine makers will try to imitate either the elegant French style of a Sancerre, a Poully-Fume or the vibrant grassy style of a New Zealand Sauvignon Blanc, hence it may be tough to figure out what you are buying.” says our PIWC wine writer Adrienne Turner in her Sauvignon Blanc Examiner.com post.

However I found the foods paired with this AWS tasting- Sauvignon Blancs, Shiraz, and a two dessert wines really complimented the wines.

Menu- New Zealand Mussels, poached Salmon with dill tartar, kiwi seafood ceviche, smoked boneless leg of lamb with rosemary fingerling potatoes, and my new favorite- sweet english peas with mint are just the beginning. The dessert course consisted of chewy oatmeal cookies called ‘Anzac’, ice cream over ‘Pavlova’, another treat of New Zealand, and of course some sliced Kiwi graced the plate.

Sometimes the simple cuisine of another country can work so well with a good Sauvignon Blanc (example: Cloudy Bay)

Adrienne and I have the opportunity to (we met at last years tastings) be part of a great Central Jersey wine group- American Wine Society. We meet once a month at a pre-determined location and enjoy themed wine and food pairings. Her and I both have had the opportunity to host our own event in the home, and we recommend you join a group near you!

Want a sexy hot spot to take summer guest and people watch, or an out-of-town client to wine and dine? Before or after summer is in full swing The Wine Loft is your destination. Who doesn’t like beach combing? A good eatery and wine bar has grown in popularity and part of this activity. After April you may be at risk of sudden squalls, but no worries, just run for the cover of The Wine Loft, Long Beach in Pier Village.

Pier Village is one of the areas upscale draws for a ‘hip foodie’ crowd on the shore. TWL offers wines by the glass, specialty cocktails, wine flights, and great prices on bottles are a draw. The menu reads like a tapas bar (small plates), but no worries, prices match the wine list, and normal for portion size. Wine tastings are offered during weeknights- a great way to work your way around any wine list.

Want to nosh, try the many appetizer choices- their cheese platter with an Irish Porter Stout is meaty (all are good), a good pairing with their Pinot Noir (New World) flight, or Iron Horse Chardonnay (hints of oak). They will enthusiastically bring more baby gherkins, bread or other additions if you ask. The wild mushroom bruschetta was absolutely incredible and easy to share. We also got crab/shrimp and blue cheese in puff pastry with sweet chili sauce. Need more; order salads or a larger entrée portion- .

The bartenders/staff are friendly, knowledgeable about the food, as well as the drinks they pour. This is a great end to a day at the beach, or before eating at one of the restaurants around the corner. Skip dessert and take a walk around the pier as you gaze out into the ocean’s sunset, or your partner’s eyes.

We Found this bottle at Trader Joe’s (shocker, I know) and it was a really nice selection. I enjoy a good Cabernet because it always seems to be a bit smoother than a Merlot while still having a good red wine flavor.

The only down side for me is that one; it seems to stain my teeth really bad, and two; it makes me extremely sleepy. I don’t know much about the teeth staining but I think certain people must be more susceptible than others. Reason being that I get it really bad, however Jessi does not. My father also gets exceptional red teeth when drinking red wines—so much that my mother has since forbid him to drink them in public settings, since he looks so ridiculous.

I must admit that this does pose a problem when cheesing it up for photos—you look like a vampire. Well besides the red teeth and sleepy side effects the cab was great. It did not seem to be as fruity as I like but had some hints of vanilla. I would consider the wine to have a high level of tannins. Don’t know what that is? It’s basically the acidity level in a wine, learn some more here from this friendly lady- comes from the stems and seeds when fermenting. Being this wine was not very fruity or sweet I would consider the wine to be very dry, witch I prefer in a Cab. I recommend pairing this wine with a red sauce pasta dish or red meat.

Overall I give it a good recommendation and we might even serve it at our wedding.

Team Chef Fresco– Jessi and Michael are two 20-somethings who are about to be hitched. They both are native North Carolinians and currently live in Charlotte. They stay very busy with work – Jessi does a fair amount of traveling and Michael spends a lot of time on his own freelance work. They are also new homeowners and love to spend time fixing up the new house. Writing about food, wine, and beer on their blog is one of the favorite pass times!

Partners In Wine Team rate this bottle a thumbs up for those of you who love a chewy big Cabernet!